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10.1.10

Garlic Potatoes ‒ Valkosipuliperunat

Sorry the dish in the photo is almost eaten already. I thought I'd photograph the remains during the next day's sunlight but we gobbled up the whole batch in a flush. This dish is always a definite success, at least if you love garlic. The idea is to get a crispy outer layer and soft but garlicky inside. This time I also mixed a few spoonfuls of soft hefu with the yogurt, but that's not really an essential part of the recipe.

Wash the potatoes well but don't peel. Cut them into thick slices, preferably with a knife. Oil a casserole. Lay the potato slices into rows so that they overlap each other. Chop and sauté the onion with some oil. Mince the garlic. Mix the onion, the garlic and the spices with the nut yogurt and spread it on the potatoes. Pour the milk evenly over the rest.

Bake at 200°C until the crust looks a little brown (about 45-60 minutes).

1 comment:

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